What are the names of aniseed-flavored alcoholic drinks? Do the Chinese or Japanese have ones like Turkish Raki or Greek Ouzo? - Quora What are the names of aniseed-flavored alcoholic drinks? Do the Chinese or Japanese have ones like Turkish Raki or Greek Ouzo? Answer Wiki 2 Answers Jim Gordon , I was never an alcoholic, because I didn't attend meetings; I was just a habitual drunk. Fortunately, the only traffi... Written Mar 3, 2013 I would not be surprised to find that anise, which is much used in cuisines of China's mountainous interior provinces of Sichuan and Hunan, might also be used to flavor a traditional spirituous liquor. Anise is also one of the components of 5-spice mixture, widely used in China. Colombia's aguardiente, flavored with anise, is a popular (and strong) drink. We might assume that the Colombian tradition comes from its Spanish (Mediterranean) heritage. Spain has a tradition of making flavored liqueurs, served icy cold after meals, and these liqueurs include very good anise-flavored liqueurs.

I'm particularly partial to the sweet anis liqueur from the town of Chinchón, near Madrid, also produced in lemon and dry versions: 11.7k Views Cook's Thesaurus: Anise-Flavored Liqueurs home > liquids > alcohol > liqueurs > anise-flavored liqueurs Anise-Flavored Liqueurs anise-flavored liqueurs = anise liqueurs = liqueurs d'anis Notes: This is a category of liqueurs that are flavored with either anise, star anise, or licorice. Examples include anisette and pastis from France, ouzo and mistra from Greece, anesone and sambuca from Italy, anis and ojen from Spain, and kasra from Libya. Substitutes: aniseed (finely ground) OR herbal liqueur OR anise extract (Substitute a teaspoon of anise extract for every 1 or 2 tablespoons liqueur.) Varieties: absinthe = absynthe Notes: This potent anise-flavored liqueur contains the narcotic herb wormwood, so it isn't available in most developed countries. If you wish to live dangerously, you might be able to find it in Spain.

Substitutes: Herbsaint OR Pernod OR anisette anesone Pronunciation: an-uh-SO-nay Notes: This is an Italian anise-flavored liqueur. Substitutes: anisette (sweeter) anis Notes: This is a name sometimes given to drier anise-flavored liqueurs, like pastis, ouzo, and arak. Substitutes: anisette anisette Pronunciation: ann-uh-SET or ANN-uh-set Notes: This French liqueur is flavored with anise seeds. It's sweeter and lower in alcohol than other anise-flavored liqueurs. Marie Brizard is a well-respected brand. Substitutes: anis OR anise extract (Substitute one teaspoon anise extract for each tablespoon of anisette.) OR Pernod OR ouzo OR pastis, OR sambuca See also: anise-flavored liqueurs arak = raki = arack = arrack = arraki Notes: The name comes from the Arabic word for juice, and it's applied to a wide variety of somewhat harsh-tasting alcoholic beverages that are flavored with various herbs and spices, particularly anise.

It's fairly potent, and usually served as an ap�ritif. Substitutes: ouzo OR grappa OR aquavit Galliano = Liquore Galliano Pronunciation: gal-YAH-noh Notes: This excellent Italian liqueur is flavored with anise and comes in a bottle that's one inch taller than your liquor cabinet. It's used to make Harvey Wallbangers and other cocktails. Substitutes: Neopolitan liqueur (a cheaper American substitute for Galliano) OR sambuca Herbsaint Notes: Made in New Orleans, this anise-flavored liqueur was developed as a substitute for absinthe, which contains a narcotic and is outlawed in the United States. It's used in mixed drinks and Oysters Rockefeller. Substitutes: Pernod OR Ricard OR anise-flavored liqueur mastika = masticha Notes: This brandy-based Greek liqueur is flavored with gum mastic. Substitutes: ouzo OR metaxa OR anise-flavored liqueur Neopolitan liqueur Notes: This American liqueur is an inexpensive Galliano wannabe.

Substitutes: Galliano ouzo Pronunciation: OO-zoh Notes: This potent, anise-flavored Greek liqueur is usually mixed into water, turning it cloudy. Substitutes: Pernod OR Ricard OR pastis OR anisette OR raki OR Sambuca pastis Notes: This is a licorice-flavored liqueur that the French like to serve with water. It's higher in alcohol than anis or anisette. Popular brands include Pernod and Ricard. Substitutes: ouzo OR other anise-flavored liqueurs Pernod Pronunciation: pear-NOH Notes: This is a popular brand of pastis, or licorice-flavored liqueur. It tastes like a mouthful of Good 'N Plenty candies. Substitutes: Ricard OR Herbsaint OR anisette Ricard Notes: This is a popular brand of pastis, or licorice-flavored liqueur. Substitutes: Pernod OR anisette sambuca Pronunciation: sam-BOO-kah Notes: This is a semi-dry Italian liqueur that's flavored with anise, berries, herbs, and spices.

It's traditional to float three coffee beans in each drink. Molinari and Romana are well-known brands. Substitutes: anisette OR ouzo OR Galliano What is Aniseed? (with pictures) What is Aniseed? Originally Written By: Tricia Ellis-Christensen Revised By: C. Mitchell Last Modified Date: 08 January 2017 Copyright Protected: 10 hilariously insightful foreign words Aniseed, commonly also known as “ anise ,” “anis,” or “anise seed,” is an herb with a faint licorice taste that is common in Mediterranean cooking. Its formal name is pimpinella anisum, and it is in the biological family Apiaceae — the same family as parsley , dill , coriander , and cumin . Both seed and leaves carry the plant’s distinctive licorice taste, but the seeds are usually the only parts that humans consume. They are often used to flavor baked goods and savory broths; their essential oils are also believed to have some medicinal properties.

Primary Characteristics The anise plant is an annual plant, which means that it typically survives for just one season — it sprouts in the early spring, is at the height of its seed production in the midsummer, and dies back in the fall. The seeds it drops in the surrounding ground are its primary means of reproduction. As herbs go, aniseed is often one of the more bushy plants; it commonly grows to at least 3 feet (about 1m) in height and has feathery, dense leaves. In the early summer, these leaves give way to white flowers that will ultimately produce the sought-after seeds. People who cultivate aniseed professionally will often harvest the seeds as soon as they are ripe, though it is also common to wait for them to fall before gathering them up. Ad Growing Area and Cultivation The plant is native to the coastal areas of the Mediterranean, including France, Italy, Greece, and Turkey; it is also commonly seen in parts of North Africa. So long as the plant has good soil, regular sun, and a generally constant climate, it can thrive in a range of places and is grown pretty much everywhere in the world today. Many growers even have good luck cultivating it indoors.

It is a non-toxic plant, which makes it attractive for gardeners with young children or pets. Dog owners should use a bit of caution, though — dogs often respond to aniseed the way cats do to catnip , that is, by becoming very animated and often hyperactive. Use in Cooking and Baking Despite its near worldwide cultivation, anise remains most popular in recipes from the Mediterranean region. It is very common in baked goods such as breads, cakes, and cookies; the slight sweetness of the herb adds a complexity and interesting dimension to otherwise more “ordinary” recipes. Many cooks will also add it to soups, stews, and savory sauces for similar reasons. The herb tends to open when simmered, which can release many of its essential oils. The result is often an intricately flavored meal that does not require much effort on the part of the cook. Aniseed is also the predominant flavor in a number of Mediterranean liqueurs. The Greek drink ouzo carries its distinctive flavor, as do the Italian Sambuca , the French Pernod, and the Turkish Arak. Most of these are served as cordials and after dinner drinks.

Common Substitutions Cooks who do not have ready access to aniseed can often imitate its flavor by using other similarly-flavored substances. Fennel seeds are often the simplest substitution. Fennel is a root vegetable that is widely available in most parts of the world. Like anise, it carries a slight licorice flavor in seeds, leaves, and root. Fennel seeds are not quite the same, but they will impart a similar flavor. Star anise is another possible substitution. A lot of people confuse aniseed with star anise, but they are in fact quite different plants. The star anise is an evergreen shrub that grows in mainland Asia, particularly China and India. It gets its name from the star-shaped pod in which its seeds grow. The taste of these seeds is very similar to the seeds of the herb, but the two do not really share any biological similarity. Medicinal and Health Properties In addition to its use in cooking, aniseed also has a long history as a medicinal herb. The ancient Romans thought the plant promoted better sleep, and the seed is still used in herbal teas for this purpose.

The oil and sometimes the seeds have also been used by a variety of cultures to help with digestive problems. This may be part of the reason why drinks like ouzo and sambuca are popularly consumed after large meals. The herb also has antiparisitic properties, which makes it useful for treating some fungal infections; rubbing the seed’s oils on the scalp may also help ward off lice. The oil can be helpful at relieving nasal congestion and speeding the cure of the common cold, as well. Ad StarJo Post 11 I have seen people use whole pieces of aniseed as a spice. One lady added star anise to her stew and to her rice. When I first saw aniseed, it startled me. It's brown with several extensions, so it instantly reminded me of a spider. I didn't even want to touch it, so I don't believe I'll ever be cooking with it whole. I would consider using the powdered version, though. I don't have anything against the flavor. I'm just put off by the appearance. giddion Post 10 Star anise is used to make root beer.

It's funny, because I've always hated the taste of licorice, but I love root beer. Even after I made the connection between the licorice flavor of anise and root beer, it didn't affect my love for it. I think that because the anise is mixed in with other ingredients, it isn't as intense as something like licorice candy, which I hate. Oceana Post 9 @cloudel – My sister uses both to make homemade licorice candy. She uses anise powder and licorice root powder, along with molasses. She heats the molasses first, and then she adds the anise and licorice powder. Next comes the flour. She stirs it until it turns to a paste, which she rolls out on wax paper that has been covered in powdered sugar. Then, she just cuts it into strips and lets it harden. It's a really easy way to make your own candy. cloudel Post 8 Is aniseed used to make licorice candy? I know that there is such a thing as an actual licorice plant, so is it used instead?

ysmina Post 7 @ddljohn-- I think that aniseed is from the parsley family so it is a herb. Fennel is actually a vegetable I think. So fennel seeds are the seeds of the fennel plant. Fennel has an edible bulb root and everything. Anise is a herb so the only thing it produces is the aniseed. The difference between regular aniseed and star aniseed is that star aniseed grows in China and Southeast Asia, not the Mediterranean. As far as I know, the appearance of the plant is also very different. But both dried aniseed and star aniseed is used in cooking. In Indian cooking, sometimes they put whole star aniseed into dishes (without removing the seeds from it). ddljohn Post 6 I know about arak because I went to Turkey for a vacation last year. They actually call the aniseed drink "raki." It's really strong! It looks clear in the bottle and you have to mix it with water to dilute it. When it's mixed, it has a grayish color. It smells and tastes very much like licorice.

I did try raki a few times but I can't say I was a fan of it. I'm just not used to alcoholic drinks with aniseed herb. Some of my friends loved it though. @cmsmith10-- Can you explain what is the difference between aniseed and fennel? I know they taste similar but they're not from the same family right? And what's the difference between regular aniseed and star aniseed? I can't wrap my head around all these herbs. SarahGen Post 5 I didn't know that anise and aniseed are the same thing. I thought that anise was the spice and aniseed was the seed. It's true that aniseed promotes sleep. I had some aniseed tea at home that my mom had gotten. I had it one day and it put me to sleep! I think it relaxed me and made me drowsy. It was fine because it was evening and I could go to sleep. But watch out for this if you have aniseed tea during the day. I like to make this tea when I'm really tense and having a hard time sleeping because I'm thinking too much. It works really fast.

I have one cup and fifteen minutes later, I'm out. It's also really good with tea cookies but this is not really a tea I would offer my guests. GardenTurtle Post 4 Tea made from aniseed is great for infant catarrh and helps in digestion in adults. It is also made into lozenges to clear the chest. googie98 Post 3 Aniseed is also known for its properties to relieve flatulence. It also removes phlegm from the bronchial tubes. Those properties are due to its essential oil. Aniseed is also useful for inducing perspiration and increasing urine, almost like a diuretic. cmsmith10 Post 2 @christym: If you don’t have any aniseed, you can use fennel seed or a few drops of anise extract. They will both work fine. christym The Best Way to Drink Greek Ouzo - Serving Suggestions By Lynn Livanos Athan Updated November 02, 2016. Want to learn more? Like how to Drink Ouzo ? See an updated article, click here: OPA!

Let's Talk About Ouzo There is an old Greek saying that "ouzo makes the spirit" and this is especially true in Greece. The Greek spirit or kefi (KEH-fee) is found in hearty food, soulful music, and the love of lively conversation. A glass of chilled ouzo is the perfect companion to all of these things. Most people would agree that ouzo is Greece's most popular alcoholic drink. No other beverage is as uniquely Greek or as closely linked to a culture as ouzo is to Greece. In fact, in 2006, the Greek government won the exclusive rights to use the product name ouzo. Taste: Clear and silky, with a distinct licorice flavor, ouzo is distilled from the must or remnants of grapes pressed for wine. It can be flavored with spices like anise, mint, mastic, and coriander. Potent and fiery, it is not a drink for the faint of heart. It has an alcohol content of about 40% (depending on the brand) but also a high sugar content that delays the release of the alcohol into your system.

continue reading below our video BBQ Side Dishes: The 411 Drinkers are advised to use caution because the effects of ouzo will sneak up on you. Origin: The island of Lesvos (Mytilini) prides itself as the hub of ouzo production and is widely known to have some of the best ouzo in Greece. Recipes for distilling ouzo may be similar from location to location, however, you will find that these are often closely guarded family secrets. Brands of Ouzo: Ouzo brands tend to have followings like soccer teams, and foster the same type of loyalty in their dedicated fans. Some of the better-known brands available outside of Greece are: Ouzo 12, Sans Rival, Ouzo Barbayianni, and Ouzo Mini. In Greece, brands such as Plomari, Tinarvou, and Kefi are also widely enjoyed. Serving: Ouzo is customarily served neat - no ice. The Greeks will add iced water to dilute the strength causing the liquid to turn an opaque, milky white. If you add the ice directly to the ouzo, you will create unsightly crystals on the surface of your drink.

There is a technical explanation for this emulsion that according to ScienceDaily.com is known as "the ouzo effect." Most Greeks would scoff at the idea of ouzo being mixed with anything but water - so to avoid embarrassment, skip the usual mixers and stick with water if you need to dilute it. One manufacturer even recommends that you serve ouzo in a narrow glass so that the nose is protected from the inebriating fumes that may come off of your drink. Drinks and Food: Greeks love this drink so much that there are countless ouzo bars across Greece called ouzeries (ooh-zeh-REE-es). These are casual places that specialize in many different types of ouzo, but even more importantly are popular for their tantalizing array of appetizers known as mezethes (meh-ZEH-thes). These savory small plates of food are an essential component of the social side of ouzo drinking. Despite its strong flavor, ouzo compliments many different types of food and the meze menu will often be long and varied. In a typical ouzeri , patrons will linger over their drinks and food, sipping slowly and nibbling at their plates. The conversation becomes more and more robust and the noise level escalates.

The unhurried pace and animated dialogues are quintessentially Greek and the mark of a great parea (pah-REH-ah), or gathering. Not Just for Drinking: Ouzo can be used in cooking to add a distinct anise flavor to most any dish. Greeks will use ouzo in many recipes from seafood marinades to cookies. Others believe that ouzo (or more specifically anise) has healing properties and will use ouzo to ease an upset stomach or relieve a headache. Parents of teething babies will often rub a bit of ouzo on their infants' gums to soothe their discomfort. Next time you enjoy a glass, remember the customary toast is stin uyeia sou (steen ee-YEE-ah soo) - to your health! Anise Liqueurs - The Epicentre Anise Liqueurs Anise Flavored Liqueurs Anise liqueurs are indigenous to Greece, Asia and the Middle East. Tthe aromatic seed of the herb Pimpinella anisum is found throughout the nations that rim the Mediterranean Sea, in the fields, in local foods and, perhaps most ot all, in the drinks that form so important a part of Mediterranean life.

In southern France sunny afternoons are spent languishing on the terrace ot the local café, lazily watering down a half-emptied glass of pastis with more water, diluting the spirit but extending the experience. Italian feast days are begun as less formal dinners are ended, with short glasses of sweet sambuca liqueur, inevitably accented with a few coffee beans. In Greece, family and friends gather at the ouzeri, or ouzo bar, for meals composed entirely of mezes, the Greek version of tapas, always accompanied by cool ouzo. And the Lebanese have even built a mythology around their ubiquitous arak, making the outrageous claim that one drink will double the alcoholic potency of anything drunk after it, but only if the arak is taken without food. Spain has its chinchon; Turkey its raki; and a multitude of Middle Eastern countries have their own interpretations of arak, sometimes spelled arrack. If it touches the sea and the culture permits consumption of alcohol, each Mediterranean nation boasts an anise spirit all its own.

Regional Differences of Anise Liqueurs When you look at the culinary proficiency of these same countries, and the way in which their citizens universally love to eat, the appearance of anise in their regional drinks begins to make sense. Praised for years as a stomach-settling herb, anise is suspected to have been used to flavor alcohols for longer than history has been recorded. That it so perfectly complements the olive oils, cheeses, garlic and other pungent tastes of the Mediterranean is an added bonus. The anise spirit that is probably most familiar to North Americans is also the one most dissmilar to its Mediterranean brethren, Italian sambuca. What makes sambuca unusual is that following distillation (from anise and various botanicals), it is heavily sweetened. This suits the liqueur well for its typical role, enjoyed in or alongside an after-dinner espresso. On special occasions, though, sambuca assumes a special role — in Italy, momentous gatherings such as weddings and Christmas celebrations always start with a welcoming drink, normally sambuca. This tradition provides one explanation for the coffee connection.

In the old, agrarian days coffee was a precious commodity and so the number of beans your host put in your glass reflected the esteem in which you were held. Greece has its own tradition for its anise-flavored eau-devie, ouzo. Like arak in nearby Lebanon, the appearance of a bottle of ouzo at a Greek table is a sure indicator that food cannot be far behind, as on inevitably accompanies the other. And unlike the undiluted sambuca, both ouzo and arak are usually served with water, thereby creating a gently refreshing, food friendly drink that is quite at odds with the ouzo shooters so common in North America. All three of ouzo, arak and the Turkish raki are distilled from the leftovers of vinication — grape seeds, stems, skins and the like. Ouzo is said to have originated some time around 1889 in Tirnavos, a northeastern Greek town renowned for its spirits and its silks. Ouzos’s life began when one particularly smooth, anise-sented version of the spirit was decreed to be “as good as USO Massalias,” the high-end silk sold at market in Marseille.

USO was soon corrupted to ouzo and a new drink was born. The connection is apt. Those Marseille-bound silk merchants may well have been themselves inspired by their own anise spirit, absinthe , the famous green Muse of France and precursor to the popular Provençal pastis. But while pastis can truthfully be said to be of the same family tree as the wormwood flavoured absinthe, the trail connecting the two drinks is a winding one. Outlawed in France in 1915, the direct descendant of absinthe was the northern drink, Pernod, which debuted six years before pastis in 1926. Although the northern and the southern spirits are frequently misclassified in the same category, they are actually quite different beverages. More intensely aromatic than Pernod, ouzo or arak, pastis is commonly flavoured with not only anise, but a host of other herbs and spices. These can include everything from nutmeg to cardamom , white pepper to the South American tonka bean. Some brands even eschew ordinary anise in favour of the more exotic star anise from Asia.

Regardless of ingredients or brand, though, there is only one way to drink pastis: diluted at least five to one with cold water and savored over a long, long time. Such is the popularity of pastis that it is possible to step into a café in France and be immediately engulfed in the aroma of spice licorice and anise. And for the aficionado, that is all it takes to know that you have arrived. Sambuca Sambuca comes in two hues,: clear and block. (The Original is clear; the popular ebony versions are more recent arrivals.) Contrary to the mythology surrounding the drink, the coffee beans are optional and the flaming of the spirit purely on affectation. Ramozzotti Sambuca and Luxardo Sambuca dei Cesari are both clear and forcefully anise-scented and flavored, with luxardo being the rounder and slightly sweeter of the two. In the black category, Opal Nero carries an alluring elegance, white the Luxardo Possione Nera is similar to its clear cousin but more herbal. Ramazzotti Black, with its exotic, turquoise-tinted colour has a drier, slightly spicy body.

Ouzo Diluted with water at a ratio of about four to one, as it should be, Ouzo Tirnavou displays an intriguingly peanutty aroma and a complex, dryish flavour with nutty, herbal, anise notes. Ouzo 12 , a best-selling brand in Greece, has a more floral bouquet and flavour and a slight sweetness on the finish. Arak At 50% alcohol, arak is the most potent of the anise spirits and its taste reflects its strength. Best enjoyed diluted, as ouzo or pastis, the Gantous & Abou Road Arak of Lebanon is herbal and grassy with anise on the nose and pepper in the body. The softer Kazan Arak is also much fruitier, with on aroma and flavour that speak of anise and whisper of grappa. Pastis The most popular pastis in the world, Ricard has a sweetish aroma and an upfront anise flavour. Slightly drier and more mellow are Janot and Bellanis 45, with the former carrying a greater essence of herbs and various botanicols and the latter being more spicy in nature, even boasting a lightly peppery heat.

Most complex of all is the Henri Bardouin, with its stated mix of a dozen spices yielding of soft yet complicated character accented by the sweet spice of star anise. Anise Anise Anise What is Anise? Anise bears a strong family resemblance to the members of the carrot family, that includes dill , fennel , coriander , cumin and caraway . Many of these relatives have been described as having a licorice flavour, to some extent, but anise is the true taste of licorice— its oils are distilled into the flavouring for licorice candy (not from the herb licorice, which has a different taste). Anise is native to the eastern Mediterranean region, the Levant, and Egypt. The early Arabic name was anysum from which was derived the Greek anison and the Latin anisun. It is one of the oldest known spice plants used both for culinary and medicinal purposes since ancient times. There is evidence that anise was used in Egypt as early as 1500 B.C. To aid digestion the Romans enjoyed anise-spiced cakes after heavy meals and it was spread throughout Europe by Roman legions.

In the Bible there is mention of paying tithe with anise in the book of Matthew. In 1305, anise was listed by King Edward I as a taxable drug and merchants bringing it into London paid a toll to help raise moneys to maintain and repair London bridge. Of the any of the qualities attributed to anise we like what one writer warned: “it stirreth up bodily lust”. This accredited to the same spice that could ward off the Evil Eye or keep away nightmares if placed under one’s pillow. Anise is used in the manufacture of many commercial cough syrups and sore throat medications, used to flavour other medicines and to scent soaps and perfumes. It is also claimed that anise is an effective bait for rats and mice and the distilled oil dabbed onto a fishing lure will improve a fisherman’s chances. Dogs are also attracted by anise — it is often an ingredient in dog food and the seeds may be used to lay drag hunt trails and also by anti-blood sport movements to put hounds off the scent. Spice Description Though the roots and leaves are also edible, it is the seeds that we will concern ourselves here.

The seeds are grey-green to brownish, ribbed and ovate, measuring 2 -4 mm (.08 -.16 in) long. Some seeds retain the fine stalk that passes through the centre of the fruit. Bouquet: sweet and fragrant Flavour: similar to fennel with a mild licorice taste Hotness Scale: 1 Preparation and Storage The seeds quickly lose flavour, so buy seeds whole and grind as required, and keep out of light in an airtight container. If to be used as a breath sweetener, roast lightly before chewing the seeds. Culinary Uses of Anise Not to be confused with star anise , which is generally used in Chinese dishes, anise is primarily associated with cakes, biscuits and confectionery, as well as rye breads. It is used in much the same way as fennel to flavour fish, poultry, soups and root vegetable dishes. Numerous alcoholic drinks and cordials are flavoured with aniseed, particularly French pastis, Pernod and Ricard, Greek ouzo, Spanish ojen, Turkish raki, Italian anesone, Arab arrak and Egyptian kibib.

Health Benefits of Anise Called “Tut-te See-Hau” by American Indians, meaning “it expels the wind”, anise’s carminative properties have been known since antiquity. It helps with digestion and sweetens the breath, so it is chewed after meals in parts of Europe, the Middle East and India. It is a mild expectorant, anise often being used in cough mixtures and lozenges. It is also antiseptic, antispasmodic, soporific and a few seeds taken with water will often cure hiccups. Plant Description and Cultivation An erect, tender annual on thin roots, growing up to 60 cm (2 ft) tall. The lower leaves are broad, toothed and triangular with upper leaves that are smaller, divided and narrow. The flowers are small and whitish, numerous in open thin, compound umbrels, followed by the fruit, the anise seed. It is propagated by seed in early spring in a sunny, sheltered area in light , dry loam. It should does not like pot growing or to be transplanted. It will not produce ripe seeds in northern climates without a long, hot summer.

Anise is harvested as the seeds change colour to grey-green. Flower stems are cut and hung upside down in a dry place and seeds are collected as they fall onto paper below. Other Names A Guide to Greek Drinks and Drinking | GreekReporter.com A Guide to Greek Drinks and Drinking By - Nov 18, 2012 Drinking alcoholic beverages has a symposium-like and festive quality abundant at celeberations in Greece, especially on name days, birthdays, holidays, weddings, gatherings, graduations and christenings. It’s part of everyday life and drinking in moderation proves healthy for the human organism, medical surveys show. Alcoholism is not a social phenomenon in Greece and drunkness is not easily accepted in public, yet the light-headedness and spirits rising after some glasses of retsina or tsipouro are appreciated. Tourists are tempted to try the unique flavors of Greek alcoholic beverages which have their origins lost in the shrouds of the past but manage to survive to date through the locals’ preference. There is no legal age in Greece and some suggest this is why most children learn to drink moderately.

Clubs and retail stores sell alcoholic drinks to those overf 16 and lately driving laws and regulations have become stricter to avoid alcohol-related car accidents. Tsipouro Tsipouro is a Greek traditional distillation product from the pomace of grapes (the residue of the wine press) particularly brewed in Thessaly (Tsipouro Tyrnavou,) Epirus, Macedonia, Mani Peninsula and the island of Crete, where Cretans call it tsikoudia. Tsipouro is a strong distilled spirit containing approximately 45 percent alcohol. Other areas of Greece use the name raki. According to tradition, the first production of tsipouro was the work of Greek Orthodox monks. This occurred during the 14th Century on Mount Athos in Macedonia. The idea of using the pomace left over from the wine-making process produce a distilled spirit was passed to viticulturists in poorer regions across the country. Depending on the time of year, tsipouro is used either as refreshment or as a hot beverage, and depending on the time of day, it replaces for many the drinking of coffee or wine.

It is usually served in shot glasses, with ice, often with delicious meze including feta, ham, olives, tomatoes, halva or other desserts in restaurants. Ouzo This anise-flavored aperitif is a symbol of Greek culture and has many scores of thousands of enthusiasts in Greece and Cyprus. Deriving from the anise flavored version of tsipouro, modern ouzo distillation largely took off in the beginning of the 19th Century following the Greek independence fight, with production blooming mainly on the island of Lesbos, which claims to be the originator of the drink and remains a major producer. In the early 20th Century when absinthe was gradually abandoned, ouzo rose as the new substitute. In 1932, ouzo producers developed a method of distillation using copper stills that is now the standard method of production. One of the largest producers of ouzo today is Varvayiannis, located in the town of Plomari in the southeast portion of Lesbos, while in the same town Pitsiladi, a variety of high quality ouzo is also distilled.

Ouzo is traditionally mixed with water, becoming cloudy white, and served with ice cubes in a small glass. Ouzo can also be drunk straight from a shot glass. Served with a small plate of a variety of appetizers called mezes, usually small fresh fish, fries, olives and feta cheese, ouzo has a smooth yet distinctly sweetened taste that can bring light-headedness in only a few shots. Ouzito Ouzito, as you may have imagined is a coctail with ouzo. The Greek answer to mojito – as many call it- is a mix of mint, lemon, soda water, sugar and ouzo. Making the coctail you can also use Coke instead of soda water in case you want it to be more sweet and have a less liquerish taste. Ouzito is moreof an after food drink, rather than a drink to accompany your food. Retsina Retsina has been something like the national beverage for Greeks since the 1960’s. Produced from Greek white (or rosé) resinated wine, the beverage has been made for at least 2000 years.

Its unique flavor is said to have originated from the practice of sealing wine vessels, particularly amphorae, with Aleppo Pine resin in ancient times. Popular legend has it that the evolution of retsina stems from the Roman conquest of Greece. Stories claim that the Romans plundered the wines of Greece, angering the citizens who turned to pine resin as a way of extending their store of wine and as a deterrent to their thirsty conquerors. The harsh flavor was said to put off the Romans, who refused to drink the bitter ferment. In Greece, local retsina is produced throughout the country with widely popular brands being Malamatina, Tsantali, Kourtaki and Georgiadis. Major production centers around Attica, Boeotia and Euboea. Retsina should be served extremely cold, and in wide, open glasses along with delicious savory, spicy meze. Wine Greece is one of the oldest wine-producing regions in the world dating back some 6,500 years. In ancient Greece, wine was produced in households or communities and soon became a main product of trading between the Mediterranean people.

The geographical anatomy of the country and its climate serve the brewing of some 300 elegant indigenous wine varieties in the best possible way, such as in Assyrtiko (Santorini island,) Aghiorgitiko (Peloponnese,) Malagousia (Macedonia,.) Robola (Kephalonia,) Mavrodaphne (Peloponnese and Ionian islands,) Amorgiano (Rhodes and Crete) and many others. The vast quantity and flavors of Greek wines make it imperative for everyone to taste a glass of God Dionysus’ liquor with their food. When in a restaurant remember to share your wine from the karafe or bottle because that’s common when eating with Greeks. Beer Beer has been brewed in Greece since 1834 when the father of brewmaster Johann Karl Fuchs came to Greece as the official brewer of the newly-appointed King of Greece, Otto. In 1864 he founded the Fix brewery in Athens that would become the first major brewery in the country.

Fix (or Fix Hellas, its most common trademark) became synonymous with beer in Greece, enjoying a monopoly in the country for about 100 years until the mid-1960s, operating a number of factories that also produced soft drinks. The brand has had a strong comeback since 2000 with producers making special references to its historic legacy and original taste, thus boosting sales. Heineken (the Green) and Amstel (the Red) are two brands of beer that have taken gradually most of the Greek beer market, although they are more expensive and try to squeeze out Greek beers from competing with them. The listed beverage business John Boutari Holdings SA – Greece’s leading wine producer and distributor – produces Mythos beer which is another very popular brand among Greeks and foreign visitors, while Vergina, in northern Greece is locally brewed. There are many local breweries and microbreweries, which aim at high quality products instead of massive production. Craft Beer was begun in Athens in 1997 and brews six unique varieties full of aroma and flavor. Royal, Epos, Pale Ale Special & Real Ale bitter are distinct varieties coming from a small size yet modern brewery based on the island of Corfu.

Macedonian Thrace Brewery, Piraiki Microbrewery, Brinks brewery from Rethymno, Microbrewery Septem and the Athenian Brewery, which makes the popular Alpha Beer are others competing for the attention of drinkers. Metaxa is a cognac-like distilled invented by Spyros Metaxas in 1888. It is a blend of brandy, spices and wine, although its top line doesn’t use wine to allow for a drier taste. It is exported to over 60 countries and was the first liquor consumer in space. It has won a number of international competitions and now is owned by a French company. TAGS Very interesting, coogee dragon Tispouro rocks so does ouzo xena and ouzo classic the one which has zeus on the bottle the ouzos from Lesvos and Crete are great Greek Australian only drink ouzo at such a rate that bottle shops never discount the price because the bottles fly out of their shops. Just now are the shops starting to restock. I am telling you the truth all greeks in Australia only grink greek products .

coogee dragon Tispouro rocks so does ouzo xena and ouzo classic the one which has zeus on the bottle the ouzos from Lesvos and Crete are great Greek Australian only drink ouzo at such a rate that bottle shops never discount the price because the bottles fly out of their shops. Just now are the shops starting to restock. I am telling you the truth all greeks in Australia only grink greek products . LATEST

Question: Tasting of aniseed, what is the name of this Greek drink?
Answer: Ouzo